Place asparagus on large baking sheet. Drizzle with remaining 1 Tbs. oil, and season with salt and pepper, if desired. Depending on thickness, roast asparagus 7 minutes, or until crisp-tender. Transfer to plates.

Throw these beans in the oven while you’re putting the other foods on the table and they’ll be ready by the time everyone sits down. Holiday prep tip: trim only the stem ends of green beans for pretty presentation. ...read more

Tapenade is a spread from the south of France made with finely chopped olives and garlic. Here, roasted asparagus replaces the olives for a lighter, lower-sodium version that tastes of spring. This is a great recipe to make when you want to use up a bunch of asparagus that’s been ...read more